Norwegian brown cheese "Brunost"

Norwegian brown cheese "Brunost"

Category: Culinary recipes

Kitchen: Norwegian

Ingredients
fresh cheese whey	3 l
fat cream (25-40%)	0.5 l (I have 585g of village milk)

Cooking method

• In Norway, it was customary to boil whey to produce "prima" - a soft, sweet brown cheese. Anne Hove, the farmer's wife, was the first to add sour cream (that is, village heavy cream) to the "approx." Her "fat cheese" sold better than prima and butter, and she is credited with saving the Güdbrandsdal Valley from poverty in the 1880s with the invention of Brunust cheese (Güdbrandsdal).
• For brunust, cream and whey are boiled together for several hours until all the water has evaporated. At the same time, sugar from milk turns into caramel, which gives the cheese its special color and taste. The taste is intense, concentrated. Cheese for everybody! You either fall in love with him or pass by.
• 
• 
• Cheese whey from rennet cheese (it is possible to use regular, but not completely empty for protein, that is, it should be milked or add milk) in a wide 6-liter saucepan, bring to a boil. The fire is strong, I have 8 out of 9
• 
• After some time of intense boiling, the protein gathers in lumps, I did not interfere with anything, it does not burn to the bottom.
• 
• After 3 hours of boiling, 2/3 of the whey evaporated, maybe this will happen later / earlier, it took me 3 hours. The protein has slightly changed color to cream
• 
• Add cream. I have this village cream (fat content ~ 25-33%), taken from 3 liters of milk, came out 585g. All the time the whey was evaporating, the cream was on the table. I don't think this is an important point, but one of the recipes indicated "room temperature", although they instantly heat up in a saucepan. We continue evaporation over the same fire.
• 
• It would seem that the cream should immediately curd, but this is not the case. After a while, new curd clots form
• 
• The creamy whey continues to boil and evaporate
• 
• I again did not interfere with anything for about 45 minutes. The mass became much thicker and sometimes began to "spit". Exactly an hour has passed since adding cream
• 
• Now you need to stir constantly until the very end of the cooking process, so we take a book, turn on a TV series or put seeds nearby, whoever ... and, stirring continuously, we stand at the stove for about an hour until the end of cooking! When the mass becomes as thick as semolina porridge, I put it into a liter ladle and whipped it with a submersible blender, since the scalding "spits" became very annoying. I evaporated the thick mass already 6 out of 9 (according to the strength of the fire on my stove)
• 
• And in all the recipes studied, it was proposed to boil the mass to a very thick state and only then grind it through a sieve or beat with a blender in a mill attachment.
• This is what a bleached mass looks like. 30-60 minutes left until the process is complete
• 
• We continue to evaporate it, fire 6 out of 9, it "spits" much less! That I and my hands were very pleased. I had to interfere with less frequency, but CONSTANTLY. The mass thickens and looks like a thick custard
• 
• After some time, the mass split and melted butter was released
• 
• I used the hand blender again, the uniformity improved
• 
• And put it in glass. the saucepan, although it was possible to continue working in the ladle, but it was said when it thickens - put it in a dry one and wait for it to leave the walls. So I shifted it, I continue to 3-4 out of 9
• 
• The mass began to move away from the walls
• 
• I whipped it again in a mill-blender (I used a blender only 3 times)
• 
• I put it on fire, the consistency is like that of a dense dough, it leaves the walls
• 
• Now we put it in the forms, I used silicone and put it in the refrigerator until it hardens.
• Cut the finished cheese into thin slices and serve with jams for bread, toast, waffles, you can use it in making gravy sauces or simply savor it neat!
• I got 2 hearts and 3 cubes.
• 
• Note:
• You can stop at any stage of cooking, having received:
• -ch. soft cream cheese
• - cheese spread
• -soft cheese
• - dense cheese

The dish is designed for

332 g

Time for preparing:

5:00

Cooking program:

blender, stove

Note

🔗
🔗

150 years ago, milkmaid Anne Hove revolutionized Norwegian cuisine with the invention of Gudbrandsdalen, or, as it is also called, BRUNUST (brown cheese).

If you see a Norwegian devouring an open sandwich with a gust of reddish brown with gusto, then "This is Bruno Brown Cheese."
“It doesn't look like cheese at all,” you might say, but it’s worth trying anyway.

And you will be absolutely right. In truth, this is not cheese at all. In addition to the open sandwich with brunet, which is considered one of Norway's national pride, skiing and trolling all over the place, there are a few other things that can be called typically Norwegian.
Brown cheese is what helps Norwegians to remain Norwegians under all circumstances.
In this sense, brown cheese is completely "Norwegian" and is imbued with romantic notes of the national identity of this oil-rich country. In fact, it is only eaten in Norway (apart from a few brave Swedes who eat something similar called mesost).

No sugar or additives
Brunust is made from a mixture of milk, cream and whey, which is then gently boiled for several hours until the water evaporates completely. By heating, the milk sugar turns into caramel, which gives the cheese its characteristic flavor. The cheese is ready to eat immediately after filling in suitable sized containers. The lean version of this cheese is achieved by increasing the proportion of whey to milk and cream.
Initially, Brunust was prepared from goat whey using the same technology.
If the mixture is boiled for less than the prescribed time, then you can get a pasty version of the cheese, which in Norwegian is called "prim" (or "messmör" in Swedish and "misingyur" in Icelandic). Prim has been made in Norway for a long time, ever since Anne Hove, the farmer's wife, had the idea of ​​adding cream to the cheese. It is this woman who is credited with saving the Gudbrandzdal Valley from impoverishment in the 1880s thanks to the "fat cheese" she created.

Classics of Norwegian cuisine and school meals
Originally a Norwegian product, various types of cheese are now also produced and sold in Sweden. Cheese is also sold in the upper Midwest. And thanks to cheese makers and large supermarkets, you can still get it in Europe, North America and Australia. Today many shops in Norway and Sweden have different varieties of brunust in their assortment.
The dairy producer TINE meierier produces brunust primarily in Norway, while Fjällbrynt is the largest cheese producer in Sweden. In Iceland, the brunust is produced by the Mjólkursamsalan company. Several local dairies in Norway produce their own cheese. Trial variations of this cheese were put into production, for example, with nuts and honey or chocolate, but they were not crowned with success.
Like any flavoring ingredient, brown cheese tastes endlessly varied. A real Norwegian dish - finnbiff, from the translation of braised venison: brown cheese is the secret ingredient that gives the reindeer flavor depth and luxury to the sauce. Cheese, with its autumn / winter flavor, can also be used in meatball sauce.
But the best way to enjoy the taste of brown cheese is to just put it on top of the bread (good quality, with grains). And by adding a cup of coffee or tea to the sandwich made, you get the perfect breakfast. The Nordic Nibbler company correctly notes that brunust is the perfect addition to waffles.
Even 150 years after the invention of cheese in one of the Norwegian farms, brunust remains a popular dairy product. The annual production of cheese is about 12 million kg, which means that for every Norwegian there is almost 4 kg.

Cheese is flammable. 🔗
In Norway, a burning truck with 27 tons of local dark cheese Brunust was extinguished, Reuters reported. Cheese burned for several days in a row. Nobody was hurt as a result of the accident.

The truck caught fire as it drove through a tunnel near the city of Narvik, located north of the Arctic Circle. The agency does not specify what caused the fire. As a result, the road administration had to close the tunnel while the cheese was burning. Why the firefighters could not cope with the fire for so long is unknown.

The representative of the road department admitted that he did not know about the good flammable properties of dark cheese. According to the interlocutor of the agency, for all 15 years that he has served in the administration, no cases of cheese fire have been recorded on the roads of Norway.

[NataliARH]

NataliARHhow good it is that I laid out the recipe! Now everything is available and turn-based!
I wonder if the cream is from the box, is it worth trying to make?

[NataliARH]

NataliARHhow good it is that I laid out the recipe! Now everything is available and turn-based!
I wonder if the cream is from the box, is it worth trying to make?

I do with store-bought ones - there are no others, but just in case I take them with a short shelf life (5-7 days).
And I even tried adding milk and butter - it also goes away, but it seems tastier with cream))
Natalia, thank you so much for the recipe! It’s even strange that he hasn’t been on the forum yet. And photographs are generally a work of art!

I'm just awful!

[Fotina]

Fotina, Svetlana, what kind of cream do you take and what fat content? Probably 10% more fatty usually long shelf life ....
It takes about the same time to make Kyrt, but easier.
This cheese recipe resembles some kind of sacred rite !!!
Such a clot made of whey and cream, I would never have thought that this is possible .......

Yes, 10% cream. But you can also add oil)
Vologda saw 20% with a 5-day period, but they were never at hand at the right time.

[Fotina]

Fotina, and a lot of oil?

50-70 g, if cooked from 3.5 liters of whey. Last time I flopped 150, but there was a lot of whey, and she was completely skinny - after ricotta))

But I get a stiff, hard brunost. I just can't guess when to shoot. Or is there still not enough protein? Natalia's work shows that it is "correct", fatty and plastic - the cut is already glossy.

what an interesting recipe and everything is so well told and shown, thanks, Natasha, very informative. my niece brought such cheese, but somehow I did not dare to try it, and now it became interesting, I will definitely try to make it.

Natasha, I want to tell you right away that you have very beautiful photos! Well done! This is exactly what I always miss.
About the recipe. Very interesting, of course. Spicy and tasteful. It is a pity that such a small yield for such a long cooking time. Maybe somehow the process can be improved

in Russian

? But the recipe is definitely bookmarked. I was very interested in the information. Tell me, did the kids like the cheese?
I once cooked cheese in a slow cooker and so as not to "spit" did not bring it to a boil, but tormented it. The process dragged on for as much as three hours. The color really became creamy. Thank you, you are our hard worker! Very interesting and instructive.

[Kokoschka]

KokoschkaLily of course, high-quality store will do

Fotina, thanks for the assessment, if you replace the cream with milk + butter, then in theory you need 120-150 g of butter (this is how much butter I get out of 500 ml of cream when I make it), well, when I change it, the butter will often separate from the cheese mass, it seems to me , if the oil is homemade, and if it is from the store, it may not be ...

MariV, Olga

TS06101964, Tatyana, thanks in vain did not dare, and if you cook not your product

[tumanofaaaa]

tumanofaaaa, Irish, I thank the method for improving the Russian language in the process, I came up with it, perhaps in the next. I'll try it once, it won't be soon) the cheese leaves economically, it will last for a long time .... my daughter didn't like it, but you didn't try it in the original? Imagine a sooooo concentrated whey, where both sweetness and salinity are proportionally increased, but there is a taste of caramel, it melts in your mouth ... but not for everybody!
the languor mode will not work, you need to evaporate everything, not torment .... evaporate from 3.6l to 300g !!! what a longing here

and your stewed cheese turned out according to the principle of baked milk, I can imagine the taste

where both sweetness and salinity are proportionally increased, but the taste of caramel appeared, it melts in your mouth ..... but not for everybody!

I will definitely be an amateur !!!!

I will try the technology as with apricot vpren: a frying pan with sand on the stove, and a dish with whey on top. Jam and squash caviar in this case do not spit.

And in a slow cooker you can probably try to evaporate, it will take a long time, but you don't need to interfere.
Mistletoe has a condensed milk recipe, I did it several times. Milk was evaporated from 2 liters.

Natasha, a very interesting recipe! I feel that I, like Ira, will be an amateur. Thanks for sharing. Special thanks for the photo! Handsomely !

[Piano]

Piano, Lena, so coffee is also brewed in Turks according to the latest fashion)))) the method is interesting!

Lerele, hmm wait condensed milk will look at the mistletoe, I will study .... if so, then very good! for some reason I can't believe ...

learned it turns out that Mistletoe cooks condensed milk with the lid completely open? that is, it just warms up slowly from the bottom and that's it .... if the extra 1 liter has evaporated in 12 hours, then you need to put it on for 42 hours ... maybe it will work out ... and the HI mode is interesting what the temperature is)

Ludmilaand thank you for the kind words

It turns out how much more new can be prepared from well-known products !!! A tempting recipe, someone would give a thread a piece to try.

so still coffee is brewed in Turks according to the latest fashion)))) the method is interesting!

Now I do not understand ...

A tempting recipe, someone would give a thread a piece to try.

I support the opinion of the previous speaker

[tumanofaaaa]

tumanofaaaa, Irish, did you cook your cheese under the lid? here they say that it evaporates without a lid, you can try)))) for 42 hours put

MariS, Marina, maybe in stores where it is still stale, but after the sanctions it is not carried ...
about coffee: for example, sand is poured into a frying pan, put on a fire / stove, a Turk with coffee is placed on the sand and the coffee is brought to a boil by driving the Turk in different directions along the sand. And that there are no such peeps in Moscow?

And I'm already cooking! True, now all my home is saturated with the smell of cheese making

[Elena]

Elena, and what kind of serum? regular or cheese? the humidity rises very much in the apartment ..... you must immediately put everything on airing

Serum after cheese for meito / I asked fotinu, she said it is possible /, the window is wide open, but we all have it here, as in the fairy tale about the magic pot, all the neighbors know who bakes the chicken, and who has pies, and in which apartment today jelly

the cheese is good, I also had meito, I will wait for the evening and the result

driving the turkey in different directions on the sand bring the coffee almost to a boil.

And I thought, really coffee is the same as cheese turns out.

[NataliARH]

NataliARH, and the process can be interrupted? I will have to run to work here for a couple of hours ... that is, I plan to cook in 2 approaches?

I think it's possible, nothing terrible will happen, I cooked myself from 23.00 to 5.00))) constantly being distracted by the waking son and removing the container from the fire when the mass became thick, and so the whey quietly boiled without participation for 3 hours!

[NataliARH]

NataliARH, I have two liters evaporated in 20 hours somewhere, without a lid, it turns out a thick boiled condensed milk. The temperature on my high is around 98 *

tumanofaaaa, Irish, did you cook your cheese under the lid? here they say that it evaporates without a lid, you can try)))) for 42 hours put

I covered Natasha with an anti-sprinkler lid. I deceived her.
I put in the cartoon on the Multipovar 97 degrees and increased the time. It languished for 3 hours. It could have been more - the nerves have failed. And from such a cover, spitting was not terrible!

Natalia, thank you very much for the recipe. True, we don't have cheese whey, you have to try it with the usual one. My daughter and I love gudBrandsdalen, I really like it just to eat slices with a bite of coffee. It’s a pity that now they don’t import (((. Nobody else from the family shares their love for this cheese, but we flew away in a fell swoop.

[Lerele]

Lerele, Thank you! I'll take everything into account !!! By the way, condensed milk needs to be tested in a new device)

Ira, even I'm scared ... what if everything splashes out and nothing remains in the saucepan, there isn't much there anyway))) but you can try ...

shoko11, Elvira, here! still connoisseurs are tightening up .... about ordinary whey, it seems to me that I need to take 2.3-2.5 l of whey and 0.7-0.5 l of milk + cream .... by the way, you can buy ABOMIN or ACIDIN PEPSIN tablets at the pharmacy, or any with pepsin, add to whey-milk at the rate of 1 tabl per 1 liter, you get almost cheese whey ... and the taste will be closer to the original ... thinking out loud

[Natalia]

Natalia, thanks for the tip with pepsin, you have to look, I used to be in our pharmacy. By the way, I was always amazed at how this cheese smells like a goat, but in factory goat's milk. What I'm picky about smells in cheese, in this case, no complaints.
You have gorgeous photos, and the cheese turned out great. I had seen recipes on the net before, but they didn’t produce cheese, but something like a thick paste.

I also love halloumi, maybe there will also be reflections aloud?

I still love halloumi

Here recently I only found out about Brunost, and here is a new miracle of Hallumi, sho for a miracle I went to a search engine ...
For what I love the Bread Maker, for the new ... recipes, technique, just information ... so you can live your life and not know .........

[Elvira]

Elvirathank you for your appreciation

Halloumi looked, I didn’t know about it either, it’s like everything is just you need to find homemade milk and buy rennet, or “meito” and your favorite cheeses will delight you

[NataliARH]

NataliARH, yesterday I finally got the meito !!! Now I am making cheese according to the Romin recipe!

Now I wondered, where to store Meito in the freezer, in the refrigerator or in the closet?

like 6-8g, mine lives in the fridge

This is exactly the problem with good milk (((.
I read about halloumi, I can imagine the principle, I even looked at a photo of the cooking process from a Cypriot village, but there is clearly some secret. The taste is unlike either mozzarella or suluguni. Fried halloumi is actually something, you eat your mind))).
Previously, I brought it from vacation every year, but with current prices it is unlikely to work out this year.

Ira, I'm even scared ... what if everything splashes out and nothing remains in the saucepan, there isn't much there anyway))) but you can try ...

that's how it was

Well, what can I say ... at some stage everything went wrong ... or the separator cream is too fatty, or I overcooked the cheese - the oil began to separate in the pan, it became more and more, I got tired of stirring it all up and packed the butter separately / 115 g / and cheese separately / 396 g /. The smell is wonderful, I liked the taste, while it was warm, it was divided into kusmanchiks - it cools down, the warm one cut badly, rather crumbled. Let's see how it will be when it freezes. In general, everything is ok.
Healthy criticism and advice is accepted.

I didn't get so much oil, even the added oil somehow "married" with serum)
And the look was similar, just in front of the blender. The blender works wonders - it makes the mass homogeneous and smooth.

[Piano]

PianoElena, why didn't you revise the recipe before cooking, I wrote that when the butter separates - blender, you can melt it with butter in a blender mill and finish it until smooth! If you like the result, then it already well means this unusual cheese can be cooked and then you have cheese (more precisely, butter and pasta) 500g from how many starting products did you get?

I blended it when the oil only slightly moved away from the mass and it was about 1-2 tbsp. l., and the last time when the mass just wanted to begin to exfoliate ...
tumanofaaaa, Irinka, that's how I presented the cover

I even looked at the recipe! And she blended with her foot, barely chewed off the cheese from her leg, and in the mill, I was too lazy. When the butter just started to leave, this cheese mass did not yet have such a caramel color, and then ... then it was too late.
But! Today I have a second visit for a smaller quantity, and the grocery set is different: 2 liters of whey, a glass of milk and yesterday's 115 grams of butter, the cheese came out light and again tiny.
Yesterday there were 4.5 liters of whey and 0.5 liters of sour cream. Perhaps the matter is in the saturation of the whey with the enzyme, the cheese itself, from under which the whey creaks, perhaps added a lot of enzyme ...
the family said: sour toffee, there are no competitors for brunust. ABOUT! I also read that his
it's delicious to throw in oatmeal, and I want to try some cheese baking with this or something ...

I live near Norway, every time I drive a brunet from there. "Russian Norwegians" cook themselves. Under pressure, cream is boiled in a pressure cooker, baked milk is made, then fermented, do not evaporate anything, and strain the serum immediately from the flakes. Then melted cheese is cooked from flakes - and according to the shapes. I saw it, but it didn't occur to me to ask the recipe in detail. It's easier for me to buy ready-made. Next time I will definitely write it down.

every time I drive a brunette from there

and what does it taste like

[tumanofaaaa]

tumanofaaaa,
A dense cheese without pores with the taste of pasteurized milk, like a gouda with a "boiled" flavor, but there is no particular sweetness in it. Although the recipe here says about caramelization. Those who love fermented baked milk and baked milk will love this taste.
His aftertaste is strange, I still can't figure out what kind of wine I need to go with it.

But I don't have the taste of pasteurized milk ...
Something cool - salty-spicy and there is a slight sweetness, it is difficult to describe the taste. It turned out a little tiny, I would like to achieve a more plastic version ... True, I did not have cream, I poured in 1 liter of milk ...: girl_red: I did not add butter either - a dietary option. Next time I'll try to do it according to the rules ... This time it turned out to be an impromptu. I cooked it in Shtebochka at 88 degrees, languishing until the end ... Naturally without a lid. It is very convenient - though in 2 receptions - one evening the beginning - at 8 o'clock, then in the morning she put it on the balcony in the cold, the next day after work I cooked for 8 hours.
Cheese turned out with 2.6 liters of whey after cottage cheese and 1 liter of milk 2.5% 370g

[NatalyMur]

NatalyMur, pretty !!!
I'm in the process now, I'm trying it, but I understand the Tatar red cottage cheese mixed with butter and milk I like more.
This cheese has a saltiness, now, when I began to spit in a saucepan, I put it in the Moulinex soup cooker, I don't know what happens ...




Here I have a kyrt, in a bank, that's how they store it, I made it from homemade milk ...

I'm in the process now, I'm trying it, but I understand the Tatar red cottage cheese mixed with butter and milk I like more.

And what will be the flavor of this red curd recipe?

Red cottage cheese, and according to the Tatar Kyrt, is a different recipe.
It's just that when I make a filling for pies or for Gubadia, the filling should be revived as they say.
Put on the stove + butter + milk and make it damp.
The taste is caramelly, very tasty, close to the taste of the sweet that was cooked in the distant childhood!